3/4 lb. rhubarb
1 tbsp. water
1/2 c. sugar
1 box (3 oz.) Jello vanilla pudding

Cook and cool pudding. Put in pie shell and cool. Cook rhubarb and add water. Add 2 tbsp. of tapioca. Cook and cool. Put on cool pudding.

Beat egg whites with a dash of salt until stiff. Add the 1/3 cup sugar gradually and beat to a stiff shine meringue. Spread over rhubarb touching crust all around. Brown in 350 degree oven about 15 minutes. Cool 2 to 3 hours before cutting.